These bran muffins bake up moist and chewy, and serves as a great base recipe to make additions to. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. I developed the Healthy Oven Mixing Method here to help tenderize, aerate, and create a tender texture for recipes using little or no fat. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.QUICK-BREAD RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP

meg, Premium Member, says: "I just made a batch of Sarah's low-fat buttermilk bran muffins this morning. Wow!! Delicious, moist, and I can't believe these are low fat! I added a cup of dried fruit/nut mix for some added flavor interest. Thank you, Sarah!"

From Premium Member: "I bake 440 muffins a week for my son's school and have never had a problem (that is 13 recipes of Sarah's buttermilk bran muffins!) FYI!"